I will definitely be making this cheesecake again! Every time I make it, I get asked for the recipe. Like others of you I do bake it for an additional 15 minutes. I also like a little bit more coconut in my crust so I do add a bit more than the recipe calls for.

This was an
absolutely wonderful
cheesecake. I used
an aluminum foil
wrapped springform
pan. Instead of
graham crackers, I
substituted
chocolate wafers.
Using low fat cream
cheese, I
also added about one
third cup of toasted
coconut to the
batter. I have made
cheesecakes for
years and never
added butter into
the batter, but the
result was smooth
and very flavorful.
I baked it in my
convection oven and
had to bake it
almost 15 minutes
more than the
written time. I was
worried it would be
dry but the cake was
still moist.
Additionally, I
made it the same day
as it was served.
Instead of using jam
on the top, I
mascerated sliced
strawberries in some
malibu rum and then
decorated the top
with those
strawberies. The
recipe is a
keeper!!!

This was AWESOME! Made it for Easter after grilling some lamb and asparagus. What a meal and what a finale. Used gingersnaps instead of graham crackers for the crust. Also took another reviewers suggestion and macerated the strawberries with a little sugar and rum. Topped each slice of cake with strawberry mixture and some toasted coconut. You must make this!

Very rich, but not dense. The women I served it to loved it. I used a 9 1/2 inch springform pan wrapped with heavy-duty (long) aluminum foil for placing in water bath. I used sweetened shredded coconut and used 3/4 cup sugar rather than 1 cup. I made about 3 layers of sliced strawberries on top, then mixed the left over jam sauce with the left over strawberries and used as a topping when cake was sliced and plated. It definitely needed another spoonful of strawberries to cut the richness of the cake. It is a recipe worth making again.

Cheesecake recipes don't come any better than this one. It is sublime, love that it doesn't need to sit for a day or two for the flavors to properly marry...serve it the day after you make it and it doesn't get any better, stays perfect. I do add toasted coconut to the batter at the end and use oreo cookie crust instead of graham crackers because I love chocolate crusts.

Great cheesecake
recipe...I've tried
several times to
make a good
cheesecake but they
have never turned
out great until this
one. Mine are
usually dry and
heavy but this one
was fantastic! I
did use the
waterbath and thanks
to the cook from
North Bend, Wa I
didn't overbeat the
batter. Some people
were wondering why
this recipe calls
for cornstarch...it
is not used as a
thickener in this
recipe. Cornstarch
added to recipes
makes them smoother
and creamier. I
really liked the
coconut in the
graham cracker crust
and since I couldn't
find unsweetened
either, I just cut
back on the sugar a
little and it came
out great. The only
thing that was a
little disappointing
about this
cheesecake is that
it didn't have as
much coconut flavor
that I thought it
would...I can
understand why some
cooks added the
extract to the
batter. However,
since many people
don't care for
coconut, I think it
appeals to more
people they way the
recipe is written.
This will be the
only cheesecake I
make from now on.